Recipes: Boston's Best Clam Chowder

• Prep Time:15 minutes
• Cook Time:40 minutes
• Serves:6

 

Tagged:
chowder, clam, clam chowder, soups,

This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you’ll find that most are already in your pantry.

Why Try? This is a creamy, comforting chowder that’s perfect for sharing with your family on a raw winter day with a fire in the fireplace—or a Friday lunch in Lent.

 

Foodie Byte

The rich savory flavor of Worcestershire sauce adds earthy depth to this chowder.

Ingredients

2 (10-oz.) cans whole baby clams, drained, juiced reserved
6 tablespoons butter
2 cups chopped onion
1 cup chopped celery
2 tablespoons chopped garlic
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup flour
4 cups water
4 red skinned potatoes, unpeeled, diced
1 pinch nutmeg
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
2 cups heavy cream
1 teaspoon fresh thyme leaves
1 tablespoon fresh chives, finely chopped

Preparation

Melt butter in large soup pot.
Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
Add flour and cook, stirring constantly, for 2 minutes over medium heat.
Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender.
Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency.
Add chives and serve immediately.

Nutritional Information

Calories 639, Carbohydrates 43g, Cholesterol 216mg, Fat 44g, Fat Calories 397, Fiber 4g, Protein 21g, Saturated Fat 27g, Sodium 1068mg. Daily Values: Calcium 214.84mg 21%, Phos 172.95mg 17%, Copper 0.27mg 14%, Zinc 0.89mg 6%, Panto 0.75mg 8%, Biotin 3.09mcg 1030%, Iodine 13.07mcg 9%, Magnesium 48.45mg 12%, Iron 25.72mg 143%, Vitamin B6 19%, Vitamin C 32%, Vitamin B12 3%, Vitamin D 8%, Vit E-a-Toco 4%, Vitamin A 40%. Percent Daily Values are based on a 2,000 calorie diet.

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